F. Avbelj et J. Moult, DETERMINATION OF THE CONFORMATION OF FOLDING INITIATION SITES IN PROTEINS BY COMPUTER-SIMULATION, Proteins, 23(2), 1995, pp. 129-141
Experimental evidence and theoretical models both suggest that protein
folding begins by specific short regions of the polypeptide chain int
ermittently assuming conformations close to their final ones. The inde
pendent folding properties and small size of these folding initiation
sites make them suitable subjects for computational methods aimed at d
eriving structure from sequence. We have used a torsion space Monte Ca
rlo procedure together with an all-atom free energy function to invest
igate the folding of a set of such sites. The free energy function is
derived by a potential of mean force analysis of experimental protein
structures. The most important contributions to the total free energy
are the local main chain electrostatics, main chain hydrogen bonds, an
d the burial of nonpolar area. Six proposed independent folding units
and four control peptides 11-14 residues long have been investigated.
Thirty Monte Carlo simulations were performed on each peptide, startin
g from different random conformations. Five of the six folding units a
dopted conformations close to the experimental ones in some of the run
s. None of the controls did so, as expected. The generated conformatio
ns which are close to the experimental ones have among the lowest free
energies encountered, although some less native like low free energy
conformations were also found. The effectiveness of the method on thes
e peptides, which have a wide variety of experimental conformations, i
s encouraging in two ways: First, it provides independent evidence tha
t these regions of the sequences are able to adopt native like conform
ations early in folding, and therefore are most probably key component
s of the folding pathways. Second, it demonstrates that available simu
lation methods and free energy functions are able to produce reasonabl
y accurate structures. Extensions of the methods to the folding of lar
ger portions of proteins are suggested. (C) 1995 Wiley-Liss, Inc.